Hollandaise sauce is one of the main sauces in French cuisine. Traditionally it is made from eggs and butter. Serve with asparagus, eggs Benedict and other treats. To prepare a delicate and tasty sauce, be sure to take note of our proven culinary selection of five recipes with step-by-step photographs and a detailed description of the process.
Hollandaise sauce - classic recipe
Hollandaise sauce is a classic recipe that is definitely worth taking note of. This sauce turns out incredibly tender and tasty. It can be served with fish dishes, eggs or vegetables. To prepare, take note of the proven step-by-step recipe from our selection.
- Yolk 1 (things)
- Butter 120 (grams)
- Water 1.5 (teaspoons)
- Lemon juice 1.5 (teaspoons)
- Salt taste
- Ground white pepper taste
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Let's prepare the necessary products from the list. Separate the yolk from the white, cut the butter into small cubes. -
Pour some water into a saucepan or ladle. You need to place a bowl here so that its bottom does not touch the water level. Boil water in a saucepan and reduce heat. Here you will need to place a bowl with the contents. -
In a bowl, beat the egg yolk with salt, ground white pepper and lemon juice. -
Place the bowl with the yolk in a saucepan with slightly boiling water. Stir with a whisk until thickened. -
Add one small cube of butter to the yolk. Stir until it dissolves. -
Gradually add all the pieces of butter. Continue kneading until well thickened. -
Gradually add all the pieces of butter. Continue kneading until well thickened. -
Hollandaise sauce according to the classic recipe is ready. You can serve it to the table!
Hollandaise sauce for eggs benedict
Hollandaise sauce for eggs Benedict is a very tasty and delicate product of French cuisine. With this sauce you will definitely diversify your home menu. We recommend taking note of our proven recipe with a step-by-step description of the process and photographs.
Cooking time – 15 minutes
Cooking time – 10 minutes
Portions – 200 gr.
Ingredients:
- Egg – 2 pcs.
- Butter – 100 gr.
- Lemon juice – 1 tbsp.
- Wine vinegar – 1 tbsp.
Cooking process:
Step 1. Prepare the necessary ingredients for making the sauce. Separate the egg yolk from the white.
Step 2. Beat the yolks until smooth.
Step 3. In a small saucepan, boil a tablespoon of wine vinegar and lemon juice. Pour the boiled mixture very slowly into the yolks. We continue to beat.
Step 4. Gently melt the pieces of butter. You can do this in a water bath.
Step 5. Add melted butter to the yolk mixture. Separately, beat the whites until peaks form.
Step 6. We connect the main workpiece with the proteins. Continue beating at low speed until a homogeneous thick mass is obtained.
Step 7. Hollandaise sauce for eggs Benedict is ready. Serve to the table!
Hollandaise sauce with lemon juice
Hollandaise sauce with lemon juice turns out incredibly tender and appetizing. If you want to pamper yourself and your loved ones with a bright product of traditional French cuisine, then take note of the proven recipe with a step-by-step description of the process. Treat yourself and surprise your loved ones!
Cooking time – 15 minutes
Cooking time – 10 minutes
Portions – 200 gr.
Ingredients:
- Egg yolk – 2 pcs.
- Butter – 150 gr.
- Water – 2 tbsp.
- Lemon juice – 0.5 tbsp.
- Salt - to taste.
Cooking process:
Step 1. Prepare the necessary products according to the list.
Step 2. Separate the yolks from the whites. Place them in a small bowl and add two tablespoons of water.
Step 3. Whisk the contents until smooth.
Step 4. Place the bowl over a saucepan with a small amount of boiling water. It is important that the water does not touch the bottom of the bowl with the contents. Cook over low heat and stir constantly with a whisk.
Step 5. Melt the butter in the microwave. Let it cool a little.
Step 6. Pour oil into the yolk mixture in a thin stream. Stir constantly with a whisk.
Step 7. Add salt and lemon juice to the mixture.
Step 8. Continue preparing the sauce, stirring until it thickens well.
Step 9. Hollandaise sauce with lemon juice is ready. Serve to the table!
Hollandaise sauce for green beans
Hollandaise sauce for green beans is an incredibly tasty and delicate product of French cuisine. With this sauce you will definitely diversify your home menu. We recommend taking note of our proven recipe with a step-by-step description of the process and photographs.
Cooking time – 20 minutes
Cooking time – 10 minutes
Portions – 150 gr.
Ingredients:
- Yolk – 2 pcs.
- Lemon juice – 2 tbsp.
- Butter – 100 gr.
- Water – 1 tbsp.
- Salt - to taste.
- Sugar - to taste.
- Mixture of peppers - to taste.
- Asparagus – 1 bunch.
- Green onions - for tying asparagus.
Cooking process:
Step 1. Measure out the required piece of butter.
Step 2. Place the yolks, butter and a tablespoon of cold water into a small saucepan.
Step 3. Turn on very low heat and simmer the mixture, stirring constantly, until thickened. Turn off the heat and add lemon juice.
Step 4. Add the resulting mixture with salt, sugar and a mixture of peppers. Mix well.
Step 5. We tie the asparagus with green onions and boil in water until tender.
Step 6. Hollandaise sauce for green beans is ready. Serve with boiled asparagus and enjoy a real French dish!
Hollandaise sauce with vinegar
Hollandaise sauce with vinegar turns out very tender and appetizing. If you want to pamper yourself and your loved ones with a bright product of classic French cuisine, then take note of the proven recipe with a step-by-step description of the process. Treat yourself and surprise your loved ones!
Cooking time – 20 minutes
Cooking time – 10 minutes
Portions – 200 gr.
Ingredients:
- Egg – 3 pcs.
- Butter – 100 gr.
- Wine vinegar – 1 tbsp.
- Lemon – 1/3 pcs.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. Prepare the necessary ingredients for cooking.
Step 2. Place a pan of water on the stove for a water bath. Separately, melt the butter over low heat.
Step 3. Separate the chicken yolks from the whites in any way convenient for you. We only need the yolks.
Step 4. Salt, pepper and add vinegar to the yolks. Stir until smooth.
Step 5. Place the bowl with the yolks in a water bath. Cook at low simmer for a couple of minutes, stirring constantly with a whisk.
Step 6.Pour butter into the yolks in portions. Stir constantly to obtain a thick, tender product.
Step 7. Next, remove the sauce from the bath, squeeze lemon juice into it and mix everything well.
Step 8. Hollandaise sauce with vinegar is ready. Serve with poached eggs or other treats.
